Veggie Pasta
A simple vegetable pasta with garlic, olive oil, sun-dried tomatoes, spinach, and Parmesan. The kind of weeknight pasta that takes 20 minutes from start to finish and uses pantry staples. No cream, no meat, just real flavor from quality ingredients.
Prep Time
22 min
Cook Time
30 min
Servings
4
Calories
496 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Pasta200 g
- Tomato2 medium
- Capsicum1
- Onion1 medium
- Garlic3 cloves
- Olive Oil2 tbsp
- Parmesan Cheese½ cup
- Basil1
- Black Pepper½ tsp
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Pasta200 g
- Tomato2 medium
- Capsicum1
- Onion1 medium
- Garlic3 cloves
- Olive Oil2 tbsp
- Parmesan Cheese0.5 cup
- Basil1
- Black Pepper0.5 tsp
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook 12 oz of penne or rigatoni for 1 minute less than the package time. Reserve 1 cup of pasta water before draining.
- 2
While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and ¼ teaspoon of red pepper flakes. Cook 2 minutes — garlic should turn pale gold, not brown.
- 3
Add ½ cup of sun-dried tomatoes (oil-packed, drained, roughly chopped) and 1 cup of halved cherry tomatoes. Cook 4 minutes until the cherry tomatoes start to burst and release their juice.
- 4
Add 4 cups of fresh baby spinach. Toss until wilted — about 90 seconds. Season with 1 teaspoon of salt, ½ teaspoon of black pepper.
- 5
Add the drained pasta to the skillet. Toss everything together. Add ½ cup of grated Parmesan and a splash of pasta water. Toss for 60 seconds — the cheese, oil, and pasta water emulsify into a light glossy sauce that coats the pasta.
- 6
Finish with a handful of torn fresh basil, a final grating of Parmesan, and a drizzle of olive oil. Serve immediately on warm plates with cracked black pepper.
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💡 Expert Tips
- 1.Garlic should be pale gold, not brown. Brown garlic turns bitter and ruins the dish. Pull off the heat the moment it starts to color.
- 2.Reserve pasta water. The starchy water emulsifies the olive oil, Parmesan, and tomato juices into a coherent sauce. Plain water doesn't work the same way.
- 3.Use oil-packed sun-dried tomatoes. They're tender and flavorful. Dry-packed are leathery and need rehydrating first.
- 4.Cheese is the binder. Without Parmesan, you have buttered noodles with vegetables. With it, you have a properly sauced pasta.
🔬 Why It Works
This pasta works on the Italian principle of pasta as a 'sauce delivery system' — the sauce is light, just enough to coat each strand, and built from the cooking liquid plus the other ingredients. Pasta water is the secret ingredient: its starch emulsifies the olive oil and cheese into a glossy sauce that clings rather than pools. Sun-dried tomatoes provide concentrated savory depth that fresh tomatoes alone can't match. Spinach wilts into the sauce, adding color and substance without overwhelming.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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